Carrot-Ginger Tequila Punch

Carrot-Ginger Tequila Punch

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Servings: 8 to 10

Carrots and fresh ginger are classic partners, and here we combine them with fresh citrus juice and tequila to create a unique punch. This big-batch cocktail is perfect for an Easter brunch or other springtime celebration. Use a vegetable peeler to thinly shave carrots into ribbons for the garnish; rainbow carrots make a particularly attractive presentation.


  • 4 cups (32 fl. oz./1 l) carrot juice
  • 3/4 cup (6 fl. oz./180 ml) fresh lime juice
  • 1/2 cup (4 fl. oz./125 ml) fresh orange juice
  • 1 1/2 cups (12 fl. oz./375 ml) tequila blanco
  • 2 Tbs. grated peeled fresh ginger
  • Ice cubes as needed
  • Fresh herb sprigs, such as dill and chives, for garnish
  • Carrot ribbons for garnish


  • In a large pitcher or punch bowl, stir together the carrot juice, lime juice, orange juice, tequila and ginger. Refrigerate for 30 minutes.
  • Pour the punch into ice-filled glasses and garnish with herb sprigs and carrot ribbons. Serve immediately. Serves 8 to 10.
  • Williams Sonoma Test Kitchen